Eat Chic Chocolates

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Made Locally In
Brooklyn, NY

Link & Shop
www.eatchicchocolates.com

Learn More About Them
Eat Chic Chocolates take the classic chocolate peanut butter cup to the next level, using the highest quality organic craft chocolate, their own small batch nut butter fillings, and organic spices and flavorings. They offer dozens of flavors, from their signature peanut butter and almond butter cups dusted with Maldon sea salt, to more adventurous pairings such as lemon-poppyseed cashew butter and cinnamon-tahini. They also offer a range of refined sugar free chocolates made with nut butters lightly sweetened with organic unrefined coconut sugar and rich 79% cacao dark chocolate. Eat Chic chocolates are naturally vegan, gluten-free, soy-free, palm oil-free, and, above all, absolutely delicious.

Eat Chic Chocolates is a woman-owned and operated business that launched in the fall of 2016, and currently their chocolates are sold at over 30 independent stores and cafes, at the chocolate counters at Dean & Deluca, through subscription boxes, for weddings and events, and on their website. They have also been recognized by national press such as Real Simple, VegNews, and AFAR, and won a Good Food Award in 2018 for their commitment to making delicious and ethically-produced confections.

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Millie/Lottie

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Made Locally In
San Francisco, CA

Link & shop
www.millielottie.com

Learn More About Them
Jan Hammock is a mom of two teens, wife, cook and design entrepreneur of Millie | Lottie, a San Francisco brand of Food & Picnic Totes. She offers luxurious totes that are a modern, simple and elegant solution to carrying and sharing food. Her hope is that your Millie | Lottie becomes your one Tote. 

Millie | Lottie is named in honor of Jan's family influences and inspirations. Mildred, her mom, inspired the food totes. She mastered the world of entertaining and sharing her well-loved culinary dishes around their small Virginia town. She was practical, had style and lived her life to the fullest, surrounded by community. Jan grew up being branded by scorching dishes balanced on her lap. Lottie is named after her paternal Aunt Lottie Gray, a true Southerner by design and by desire.

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Bunches & Bunches

 Smoked Oaxacan Mole Sauce

Smoked Oaxacan Mole Sauce

Made Locally In:
Portland, Oregon

Link and Shop:
www.bunches-bunches.com

Get to Know Them:
Tamalpais Star Roth-McCormick ("Pai"), is a professional chef, cookie maven and creator of Bunches & Bunches Ltd. based in Portland, OR. Bunches & Bunches is a dream come true for her, a company born out of a passion for cooking and preparing delicious treats. It’s a brand inspired by a lifelong love of food and the joy that comes from seeing the delight on someone’s face as they bite into something delicious. The secret to her success is that love is genuinely the most precious ingredient in her pantry.

 Green Fire Roasted Chile Sauce

Green Fire Roasted Chile Sauce

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Red Kite Candy

 Dark Chocolate and Milk Chocolate Toffee

Dark Chocolate and Milk Chocolate Toffee

Red Kite Candy

Locally Inspired
Bradford, VT

Link and Shop
www.redkitecandy.com

Get to Know Them
Candy with a Conscience

"We're proud of our candy and the way we do things.  We place a great deal of importance on sourcing local and organic ingredients, on environmentally responsible practices and on doing the right thing for our customers and our community.

Just about everybody asks, “Why Red Kite?” Simply put, it is a symbol of my time spent flying kites with my late brother, who patiently helped me get my kite up and flying before his so many times. It is a reminder to me of where I come from, and what values I want to always bring to Red Kite Candy — simplicity, honesty, and fun."

 Nougat

Nougat

 Maple Caramels

Maple Caramels

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Summer Squash

"There's an old joke...never leave your car windows open in August in New England, else you come back to find your car filled with zucchini."
- Joanne, trying to keep up with squash harvest in Maine

Heirloom Carrots

"We wash, sort and pack up our summer carrots and store them in the barn cellar for the winter. It is cool and dark under there which keeps them fresh to use for months. It's like pulling out a little bit of summer whenever I bring some up from the cellar."
- Jamie, farmer growing organic vegetables for local chefs

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Lobster Claw Bands

"Today we took in about 800 lobsters, an average day for us now at the beginning of August. I actually prefer going out to pull the traps in October and November and the colder months. The air is cool, the work is busy and our catch is more."
- Matt, lobsterman along side his uncle, Gloucester, MA

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Blackberries

"I have a love/hate relationship with blackberries - they grow wild behind our house and are the most prickly, difficult brambles to cut back. On the other hand, they make a great pie!"
- George, lives in NH, loves pie

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Littlenecks

"If you aren't from New England you probably haven't heard of a Quahog. But these are basically hard shell clams that come in different sizes. These are Littleneck's and I think are the best for steaming and eating. I like to come out in the morning at low tide and collect some to have with a beer later."
- Sam, clamming for 15 years

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Low Tide

"I used to spend time out here as a kid. At one point my dad bought the land which includes access to the tidal flats where we have set up the oyster beds. The oysters will grow in beds out here until they are large enough to harvest. When the tide goes out we can work on moving them from bed to bed and doing maintenance. It's a beautiful spot." - Skip, Island Creek Oysters, Duxbury, MA

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Half Shell

"I probably eat a couple oysters a day while working out here - I think its more than anyone else on the crew! I can't imagine working indoors in an office everyday. It can be tough sometimes in the winter, but most of the time it's great." - Ursula, Island Creek Oysters, Duxbury, MA

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